Mice in Cream (Souris à la crème)
Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours.
Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat.
Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes.
Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes.
Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving.
Benedict Arnold 